Minestrone

MINESTRONE

Portions : 4 - Preparation : 20 minutes - Cooking : 40 minutes

Ingredients

• 250 ml (1 cup) onion, cubed
• 250 ml (1 cup) carrot, brunoise
• 250 ml (1 cup) butternut squash, cubed
• 250 ml (1 cup) red bell pepper, brunoise
• 90 ml (6 tbsp)olive oil
• 250 ml (1 cup) beans, sliced into rounds
• 250 ml (1 cup) zucchini, brunoise
• 4 garlic cloves, chopped
• 250 ml (1 cup)celery, brunoise
• 250 ml (1 cup) kidney beans, cooked
• 15 ml (1 tbsp.) honey
• 15 ml (1 tablespoon) herbes de Provence
• 750 ml (3 cups) low-salt chicken broth
• 750 ml (3 cups) low-salt vegetable juice
• 500 ml (2 cups) small soup noodles
• 125 ml (1/2 cup) grated or shaved Parmesan cheese
• qs fresh basil leaves
• Salt and pepper to taste

Preparation

1. In a hot pot, sauté the onion, carrot, squash and red bell pepper in a little olive oil for 5 to 6 minutes, until browned.
2. Add the beans, zucchini, garlic, celery, kidney beans, honey and herbes de Provence, cover with stock and vegetable juice and simmer for 20 minutes.
3. Add the pasta and cook for around 10 minutes, until al dente. Check the seasoning.
4. To serve, add the Parmesan and basil leaves.